An easy Mexican-seasoned ground beef meatball soup in a simple salsa and tomato broth with sliced zucchini.

Mexican Meatball Soup

1 pound lean ground beef
1 (16-ounce) can stewed tomatoes, broken up
1 (13 3/4-ounce) can ready-to-serve beef broth
1/2 cup mild salsa
3/4 teaspoon ground coriander
3/4 teaspoon ground cumin
1/2 teaspoon salt
2 medium zucchini, thinly sliced

1. Heat tomatoes, broth and salsa to a boil in large saucepan over high heat. Reduce heat; simmer, uncovered, 25 minutes.
2. Meanwhile, combine ground beef with coriander, cumin, and salt, mixing lightly but thoroughly. Pinch off 1-inch pieces of beef mixture to make about 32 free-form meatballs; cook in heavy nonstick skillet over medium-heat, shaking pan occasionally to brown meatballs evenly.
3. As meatballs are browned, add to tomato mixture. Add zucchini during last 10 minutes of cooking time. Garnish with chopped fresh cilantro and serve with corn bread, if desired.

Makes 4 servings.

Recipe is the property of Nestlé® and Meals.com, used with permission.